Asparagus in a casserole dish

Ingredients for 2 servings:

• 1 kg asparagus, Hkl. Extra/Class I
• 50 g butter
• 50 ml water
• 10 g sea salt (Flor de Sal)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Easily prepared in the oven

This recipe uses the highest quality asparagus spears, at least 20 mm thick. Peel the asparagus, trim the ends, butter a baking dish, and line it with the peels. Distribute the water evenly in the dish. Arrange the peeled asparagus spears in the dish. Cut the butter into thin slices and cover the asparagus with them. Sprinkle a little more water over the asparagus (I do this with a spray bottle) and season with a little Flor de Sal. Cover the baking dish tightly with aluminum foil. Place it on the grill rack, middle rack, in a cold oven. Set the oven to 200°C (top/bottom heat) and cook for about 60 minutes. The thickness of the spears is crucial here. For spears about 20 mm thick, 60 minutes was sufficient to make the spears very tender, but still with a slight bite. The baking dish creates a very tasty broth that can be used instead of a rich hollandaise sauce. This allows the asparagus to fully develop its pure flavor.